Beer and beef? Yes please. Carbonade flamande recipe.
As the days get shorter and the weather colder, we crave for the heat and the light that’s missing. We tend to change our eating habits, towards the richer foods of autumn and winter.
Hot from the oven this dish really makes me feel warmer, it’s rich and satisfying, as for the light…a log fire would do for me if I had one.
There’s not a lot of preparation involved, and once done, you just put it in the oven, and take a look at it every hour or so.
Carbonade flamande is usually served with boiled potatoes or fries. But, in essence being a beef stew, I believe that you could also have as a side pasta, rice, vegetables or even just fresh bread to mop up all the rich sauce.
- 1 large piece bone in shin of beef (500g)
- 200g bacon cubes (lardons)
- 1 large onion
- 250ml stout (dark beer)
- 250ml beef stock
- 1 teaspoon mustard seeds
- 1 teaspoon dry thyme
- 1/4 teaspoon ground juniper (optional)
- 2 bay leaves
- 2 spoons white flour
- 1 spoon goose or duck fat, or 2 spoons oil
- 1/2 teaspoon brown sugar
- 2 extra spoons oil
- salt & pepper
- Optional: fresh chopped parsley & chili
In most of the “original” recipes for carbonade flamande, the meat isn’t used as a whole piece, but rather in cubes.
But, in the spirit of drama, looks and not least the taste that the bone marrow brings to the dish, I did use the meat in a single piece. If you want to use cubes of meat, the cooking method is the same.
Heat up the oven to 150C (300F). You also need an oven proof dish, cast iron is best.
Now, I’ve used two separate dishes to brown the meat, however, I could be done in just one.
Heat up the goose fat (duck, or 2 spoons of oil of your choice) in the heavy bottomed oven proof dish. Add the bacon and cook until it starts to brown.
Get the sliced onion in the same pan. Lower the heat, and cook for about 10 minutes (stir every few minutes) until the onion has softened.
In a different pan, heat up the rest of the oil. Dust the meat with flour, shake off the excess. Fry on high heat for about 5 minutes on each side to get a nice crust on top.
If you decide to use just one pan, then remove the bacon and onion, do as above with the meat. That’s all prep done.
Put the meat in the pan (add back the onion and bacon if you’ve used the one pan method). Get the rest of the ingredients in. Bay leaves, juniper, sugar, mustard and pepper to taste. Stir in a spoon of flour. Pour in the beer and beef stock.
Stir well, cover (must be covered) and place the dish in the oven for 3 hours. Check every hour and add some water if it gets too dry. If you use cubed meat it could be ready sooner.
It’s done when the meat is soft and tender, you could cut it with a fork. The flavours are all there, mingled together in a rich, full of dept sauce.
The chili and chopped parsley at the end as I mentioned is purely optional. But I like the extra colour, spice and taste they bring to the dish.
Similar posts and recipes:
- Slow cooked beef brisket in Guinness.
- Beef with morel mushrooms in a creamy sauce.
- Beer roasted kid goat.